GETTIN’ FIGGY WITH IT

Fig pasta? Yes, fig pasta. I was first introduced the concept of pasta with figs on an episode of Martha Stewart years ago. It was from a restaurant in New York called Sfoglia. Why I remember this, I have no idea. Oh wait, yes I do. Because I made it and it became my favorite pasta dish of all time.

Of course, after having to go gluten-free and dairy-free for health reasons, I wondered how I could recreate the recipe for Spaghetti with Browned Butter, Figs and Basil.

I’m happy to report it was easy-peasy…and dare I say, this version is EVEN better than the original. With the addition of Brussels sprouts, it adds a nice crunch and a dose of healthiness. And, with the additional of bacon, well, everything is better.

Best of all, this autumnal foodgasm only takes a mere 20 minutes start to finish and only involves 5 ingredients, aside from olive oil and salt.

I highly suggest making it this week to celebrate the new season! And also because fresh figs can only be found this month.

Then, like the changing leaves, suddenly, they’re gone.

PASTA WITH FIGS, BACON & BRUSSELS SPROUTS RECIPE

 Makes 4 servings

INGREDIENTS:

10 oz Spaghetti (I use this gluten-free organic brown rice spaghetti)

1 lb Black Mission Figs, halved

12 oz. Brussels Sprouts, halved

5-6 Bacon slices

6 large Fresh Basil leaves

Olive Oil

Sea Salt

DIRECTIONS:

1. Bring a large pot of water to a boil and cook pasta according to package directions (approx. 10 mins).

2. Meanwhile, cook bacon in a large pan; once browned, remove & place on paper towel.

3. While bacon is cooking trim and halve Brussels sprouts; add to the skillet with the remaining bacon grease and cook until browned, approx. 5-7 minutes.

4. Cut figs in half and add to the pan with the Brussel Spouts until soft  (approx. 5 mins).

5. Once pasta is cooked, drain & run thoroughly under cool water (tip: for gluten-free pasta, running under water thoroughly is essential, otherwise it clumps).

6. Once figs have softened, add pasta to the skillet and gently mix with the figs and Brussels sprouts, along with a generous amount of olive oil.

7. Serve and top with with fresh basil and crispy bacon.

8. Add olive oil and salt to taste.

9. Prepare to foodgasm.

I hope you love this recipe as much as I do.

I’m going to make it again tonight. Fig season is short and I don’t want to miss out!

It’s truly autumn in a bowl.

Speaking of bowl, may I suggest eating your serving out of a larger than normal bowl? It’s deeply satisfying.

If you make this recipe, please let me know how you like it!

p.s. If you’re wondering where to find fresh figs, I ordered mine from Whole Foods/Prime Now delivery. I actually ordered three different types of figs and while all were yummy in the dish, the Black Mission figs are the star – with just the right amount of sweetness and, dare I say, the best mouth feel. Luscious, in fact.

p.p.s. If you’re not a big fan of Brussels sprouts, you can simply leave them out. But note: the key to great Brussels sprouts is not to overcook them. You want them to remain crunchy and bright.

PHOTOS by Kelly Golightly